MAKING
2) In a large frying pan, heat butter or margarine.
3) Stir-fry celery and green onions in butter for at least 10 minutes or until crisp-tender.
4) Sprinkle flour over stir-fried vegetables and mix chicken broth.
5) Cook the broth until sauce thickens and let it boil for 1 minute.
6) Stir pepper in sauce with Worcestershire sauce and cream.
7) Heat through the sauce while stirring continuously.

SERVING
8) In a serving bowl, spoon the creamed celery and garnish with toasted silvered almonds.